Method:

To prepare the dressing; pour the oil into a food processor or blender. Add the parsley, mustard, lemon juice, 45ml/3tbsp warm water, anchovies and seasoning.
Mix until you have a smooth sauce. Adjust the seasoning and lemon juice, if required.
Heat a non-stick griddle or plain frying pan without oil for 2-3 minutes. Brush the lamb cubes with oil, season and cook, tossing occasionally for 3-4 minutes or until any meat juices run clear. Transfer to a warm plate and leave to rest for 1-2 minutes.
Meanwhile, to prepare the salad; put all the ingredients in a large bowl with the lamb and any meat juices. Toss gently and drizzle with the anchovy sauce.
Garnish with the Parmesan and serve immediately.

Tip:

The ‘umami’ anchovy sauce really brings out the flavour of the lamb. Give it a try, it definitely won't taste like fish!